Acceptability of dragon fruit (Selenicereus costaricensis) as a main ingredient in making mocktail / June Mickreal Vincent Perjes, Cristyn Ann P. Arco, Mayco Lastimoso.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiii, 125 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Quasi-experimental | Mocktail | Non-alcoholic drink | Dragon fruit | Sensory attributes | Cebu CitySummary: The most recent drink trend among today's youth is the mocktail. This drink is a non-alcoholic drink made with fresh fruit to create a refined, refreshing flavor combination. The study focuses on the acceptability of a dragon fruit (Selenicereus costaricensis) as a base in making a mocktail.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T P41ac 2024 (Browse shelf) | Available | 3UCBL000028562 |
Includes bibliographical references and appendices.
The most recent drink trend among today's youth is the mocktail. This drink is a non-alcoholic drink made with fresh fruit to create a refined, refreshing flavor combination. The study focuses on the acceptability of a dragon fruit (Selenicereus costaricensis) as a base in making a mocktail.
Adult
Osorno, Rene College of Hospitality Management Hospitality Management
English
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